You can never question a Punjabi’s love for Rajma chawal. I can eat rajma rice all day, everyday.
And I am yet to taste a plate of badly made rajma rice. Also, I am never careful of what I wish for.
Anyhoo there are people in my life who do object eating rajma every day and my love for them keeps me on my toes and gets me to try new things so that they don’t get bored.
Last weekend I decided to experiment with the love of my life- Rajma Rice and made quick and simple Burrito bowls that are made up of everything Indian and seasonal. Trust me they can’t get more Indian than this (Or maybe they can with a serious drizzle of ghee?)
Since the recipe is so quick, healthy and delicious; I can have this every day too. 😛
This recipe perfectly brings together different flavours and has a healthy mix of seasonal foods. While the rice adds the aroma and the spice, the hung curd adds the creamy texture with hints of garlic, the corn- you can literally feel the sweetness and the juices flowing in your mouth, the crunchiness of the veggies makes it all worth biting into, and all this drizzled with lemon juice. The rajma? It’s at the heart of this meal and needs no explanation. I think I need to make another bowl now.
2 cups cooked rice (cook it with tomato puree and red chilies)
1 cup boiled rajma
2-3 Garlic pieces- minced
1 small Onion
1 small Carrot (You can add any vegetable of your choice, just ensure that you keep it crunchy)
Juice of 1 lemon
3-4 tbsps Hung Curd
- Heat oil in a pan and add the minced garlic to it.
- Once the raw smell of garlic disappears, add the onions, cook for 30 secs and then add the carrots.
- Cook for 2-3 mins on medium heat and take it off before the crunchiness disappears.
- Parallely, boil the corn. You can also cook it directly on a medium flame.
- Now add the cooked rice to a bowl. In case you have some leftover rice, you can simply add some tomato ketchup and chili flakes to it and use the same.
- Top this layer of rice with some boiled and salted rajma, cooked veggies, hung curd (I add some crushed garlic while hanging the curd to add some flavor to it); nachos, cheese/paneer, Lemon juice and corn.
Who doesn’t love hummus? The texture and the richness of flavours. Oh and the versatility- which actually got me to add beetroots and create beetroot hummus.
Last weekend, while it was pouring I decided to sit at home (read: trying to live the slow life) and whip some healthy ingredients together, with some minor tweaks which were not so minor once I saw the outcome. I had beetroot in the fridge and decided the try a variation. I was very skeptical about the idea of these vastly different flavours coming together but then this pretty pink beauty turned out crazy stupid delicious.
I like Hummus but then the people in my life LOVE Hummus and hence get me to whip this beauty often. One batch and I can use it for breakfast, pack mid meals, use it on salads. It sorts the weekly meal plan a lot.
You can adjust the ingredients as per your liking, because it’s perfect in every way.
Below is the recipe:
- Chickpeas (Channa)- Soaked in water overnight, drained and boiled: 1 Cup
- Beetroot- 1 medium sized- roasted or cooked
- Garlic cloves- 3-4 Minced (2 Garlic cloves would do but since I like my hummus extra garlicy, I add more)-
- Tahini- 2 heaping tbsps
- Extra virgin olive oil- ¼ cup (Keep some extra olive oil handy)
- Zest of 1 large lemon
- Juice of 2 medium sized lemons
- Salt & black pepper- as per taste
- Dry red chili- 1/Chili flakes (As per taste) (Optional)
Beetroot Hummus being whipped
- Boil the beetroot till it becomes soft. If you can easily insert a fork inside it, it’s cooked.
- Cool, peel and cut the beetroot. Place it in a food processor and blend. Small pieces will remain, but don’t worry about it.
- Throw in the chickpeas, minced garlic, dried red chill whole, tahini, lemon zest and lemon juice in the blender. Blend.
- Sprinkle salt, black pepper, some olive oil and blend again.
- Check the taste and adjust.
- Add more olive oil if it feels dry.
Add 1 tsp of olive oil before storing to keep it creamy.
Keeps well for 4-5 days.
It is super rich in protein, good fats and carbohydrates.
Share pictures if you try this! J
Thanks for reading.
People keep asking me for a diet plan for weight loss. I can’t help but reply to their mails with 2 words- “Local Food”. The nutrition level of local food is incomparable and Butterandbutts has always promoted this concept of local food.
If you are someone who skips breakfast or has ran out of healthy breakfast ideas, this one is for you!
I have so many people around me who keep complaining about not having breakfast because they don’t have time. So, I decided to come up with recipes to avoid the morning hassle and eat healthy. This is my second no cook healthy (Read: high protein & carbs) recipe to keep your energy levels high throughout the day. You can check out the first one here: https://butterandbutts.wordpress.com/2014/10/16/overnight-oatmeal-mugs/